Malaysian Curry Noodles (Mee Kari)

Name: Malaysian Curry Noodles (Mee Kari)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 star anise; 1 cinnamon stick; 1 tbsp fresh curry leaves ((dried, if unavailable)); 1 ½ red onion, roughly chopped; 3 garlic cloves, roughly chopped; 1 cm ginger, peeled and roughly chopped; ½ tsp ground cinnamon; 1 generous pinch ground cardamom; 1 pinch ground cloves; 1 pinch ground star anise; 1 tbsp chili powder; 1½ tbsp ground corriander; 1 tsp ground fennel; 1 tsp ground cumin; 1 tsp turmeric; 120 ml water; 200 g firm tofu, cubed; 200 g chicken thigh, deboned and cubed ((about ⅔ cup)); 125 g small prawns ((about ½ cup)); 150 ml thick coconut milk ((⅔ cup)); 2 nests dried noodles; 500 ml chicken stock; 500 ml water; ¼ tsp salt; 2 eggs, boiled and halved; 1 sweet chili, seeded and thinly sliced; 1 large bunch fresh mint ((about 15g or 1 cup of loosely packed leaves)); 2 cups baby spinach, tightly packed ((about 60 g)); a pinch sesame seeds (optional)

1,070 Comments / 25 February 2022

This spicy noodle soup with fragrant coconut milk is a delight on a chilly, winter evening. Make it with chicken and prawns, or any protein of your choice.

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There is nothing better than a bowl of steaming, fragrant noodle soup for those wintery, chilly nights. I’ve been making different versions of this curry noodles, simply because it takes less than 30 minutes to make.

The creamy curry soup base taste absolutely heavenly thanks to the fragrant coconut milk and a clever concoction of spices. It’s perfect with any ingredient you prefer; meat, seafood, tofu or just all vegetables.

What’s Malaysian curry noodles?

Mi kari or curry noodles is a spicy noodle soup popular in Malaysia and Singapore. The curry soup is made with a spiced broth and coconut milk and served with noodles (thick or rice vermicelli).

Popular choice of proteins and greens include chicken, prawns, cuttlefish, fried tofu puffs, boiled eggs, bean sprouts and mint leaves.

Reminiscing home

My sister makes the best curry noodles. She would prepare tonnes of toppings: puffed and fried tofu, prawns, fishcakes, chicken, boiled eggs. It’s simple yet luxurious.

It’s usually just my parents and my sister’s family at home so it feels like a feast when she makes them because of the lavish garnishings. She would make them for Sunday lunch and everybody would be more than happy to have it for dinner too.

The anatomy of a Malaysian curry noodle

The soup base is the star in this dish. Any type of noodle or any choice of protein will be absolutely fitting, as long as you have the right base. And making the right base is really simple.

Ground spices. Ground spices offer a more immediate taste with the flavour compounds ready to hit your taste buds. Use high quality spices for best flavours.
Whole spices. Whole spices add a home-made appeal to your dish, apart from adding the full depth of flavour into the dish.
Curry leaves. No curry powder is involved in this curry noodle, surprisingly. Instead, curry leaves are used for its distinctive aroma and taste. Fresh ones are preferred, but the world won’t end if dried ones are used.

And that is all. I told you it was easy!

Curry noodles spices — Seven of the ground spices. I just forgot to add turmeric and cardamom.

It’s a spicy dish

Depending on the type of chili powder you use, it can get pretty spicy hot. The mint leaves help with heat but if you think you’re unsure of the type of chili powder you have, feel free to use ⅔ of the chili powder in the recipe.

Have you tried my Curry Noodles? Is it creamy? Is it dreamy? Let me know in the comments!

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